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Lee's pretzels inspired me somewhat. I haven't made bagels in a while, so I thought I'd whip some out tomorrow, which meant I'd have to get some starter ready. But then I thought maybe a regular yeasted bread for a cold snowy day like today. Then I remembered a recipe I'd seen some time ago. So without further adieu;
Bialys
From Wikipedia
Onion Filling Ingredients
1 tablespoon vegetable or olive oil
1 1/2 teaspoons poppy seeds
1/3 cup minced onion
1/2 teaspoon coarse kosher salt
In a small bowl, combine vegetable or olive oil, poppy seeds, onions, and salt; set aside.
Bialy Ingredients
Cornmeal
Onion Topping (recipe below)
2 cups warn water (110 to 115 degrees), divided
1 package active dry yeast
2 teaspoons granulated sugar
2 1/4 teaspoons salt
1 3/4 cups bread flour
3 1/2 cups all-purpose flour
Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal. Prepare Onion Topping; set aside. (I didn't use parchment paper because I thought the corn meal was plenty of lubrication.)
In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy.
Add remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour. Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft). If you think the dough is too moist - add flour, a tablespoon at a time. If the dough is looking dry and gnarly - add warm water, a tablespoons at a time.
Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides.
Cover with plastic wrap and let rise 1 1/2 hours or until tripled in bulk.
Punch dough down in bowl, turn it over, cover with plastic wrap,
and let rise another 45 minutes or until doubled in bulk.
On a floured board or counter, punch dough down and roll into a cylinder shape.
With a sharp knife, cut cylinder into 8 rounds. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes.
Gently pat each dough round into circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter. Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (don’t let them over-rise).
Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim. Place approximately 1 teaspoon of Onion Topping in the hole of each bialy. Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes.
Preheat oven to 425 degrees F. Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned. NOTE: These are soft rolls, and it is important not to bake them too long or they will be very dry. Remove from oven and let cool.
After cooling, immediately place in a plastic bag (this will allow the exterior to soften slightly). NOTE: These rolls are best eaten fresh, preferably lightly toasted and smeared with cream cheese. For longer storage, keep in the freezer.
Makes 8 bialys.
These things are awesome. I had a sliver of the middle of one with the onion mixture and the family finished them off. They are chewy, but not as chewy as a bagel. This is definitely going in the bread recipe book.
Bialys
From Wikipedia
Bialy, a Yiddish word short for bialystoker kuchen, from Białystok, a city in Poland, is a small roll that is a traditional dish in Polish Ashkenazi cuisine. A traditional bialy has a diameter of up to 15 cm (6 inches) and is a chewy yeast roll similar to a bagel. Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. Before baking, this depression is filled with diced onions and other ingredients, including (depending on the recipe) garlic, poppy seeds, or bread crumbs
1 tablespoon vegetable or olive oil
1 1/2 teaspoons poppy seeds
1/3 cup minced onion
1/2 teaspoon coarse kosher salt
In a small bowl, combine vegetable or olive oil, poppy seeds, onions, and salt; set aside.
Bialy Ingredients
Cornmeal
Onion Topping (recipe below)
2 cups warn water (110 to 115 degrees), divided
1 package active dry yeast
2 teaspoons granulated sugar
2 1/4 teaspoons salt
1 3/4 cups bread flour
3 1/2 cups all-purpose flour
Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal. Prepare Onion Topping; set aside. (I didn't use parchment paper because I thought the corn meal was plenty of lubrication.)
In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy.
Add remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour. Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft). If you think the dough is too moist - add flour, a tablespoon at a time. If the dough is looking dry and gnarly - add warm water, a tablespoons at a time.
Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides.
Cover with plastic wrap and let rise 1 1/2 hours or until tripled in bulk.
Punch dough down in bowl, turn it over, cover with plastic wrap,
and let rise another 45 minutes or until doubled in bulk. On a floured board or counter, punch dough down and roll into a cylinder shape.
With a sharp knife, cut cylinder into 8 rounds. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes.
Gently pat each dough round into circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter. Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (don’t let them over-rise).
Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim. Place approximately 1 teaspoon of Onion Topping in the hole of each bialy. Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes.
Preheat oven to 425 degrees F. Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned. NOTE: These are soft rolls, and it is important not to bake them too long or they will be very dry. Remove from oven and let cool.
After cooling, immediately place in a plastic bag (this will allow the exterior to soften slightly). NOTE: These rolls are best eaten fresh, preferably lightly toasted and smeared with cream cheese. For longer storage, keep in the freezer.
Makes 8 bialys.
These things are awesome. I had a sliver of the middle of one with the onion mixture and the family finished them off. They are chewy, but not as chewy as a bagel. This is definitely going in the bread recipe book.
This is now in the top 3 ta get on it list! 
..... Rocked it Tom! 
Great looking rolls, Tom.
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